Tanya Holland's Traditional Thanksgiving Menu
Bourbon-Glazed Turkey with Pearl Onion Giblet Gravy
Chef Tanya Holland's secret for a turkey with juicy meat and nicely lacquered skin: Brine the bird overnight, and then baste it frequently with a bourbon-brown sugar glaze as it roasts.
Spicy Crab Bisque
Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.
Sweet Potato Biscuits
These super-tender, buttery biscuits are barely sweet, so they go equally well with the sweet and savory dishes of the holiday meal. They're also great with a drizzle of honey.
Sautéed Brussels Sprout Slaw with Sweet Peppers
Instead of a green salad, Tanya Holland thinly slices these brussels sprouts like cabbage, then cooks them quickly to serve as slaw.
This tangy spiced chutney with chunks of fig is not only wonderful alongside turkey, but it's also great with a cheese plate.
Roasted-Garlic Mashed Potatoes
Holland spikes her mashed potatoes with roasted garlic and Tabasco, so they're a little spicy and deeply flavorful.
Spinach Spoon Bread
Spoon bread, a Southern dish, is like a cross between corn bread and a savory pudding. To give this spinach version a soufflé-like texture, Holland whips the egg whites.
Granny Smith Apple Crisp
Granny Smith apples are the key to this crisp, because their tartness is delicious with the sweet, crunchy oat-flecked crumb topping.
Chocolate-Pecan Shortbread Bars
Holland layers a fudgy topping over a flaky shortbread crust. These bars are even easier than pie, because there's no need to roll out dough—it just gets pressed into the pan.